Subj : 12/1 Nat Fried Pie Day 3
To : All
From : Dave Drum
Date : Sat Nov 30 2024 03:01 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southern Fried Hand Pies
Categories: Pastry, Snacks, Fruits, Desserts
Yield: 12 Pies (abou
1/4 c Unsalted butter
1/4 c Granulated sugar
2 Tart apples; peeled, cored,
- chopped (abt 2 cups)
1 tb Brown sugar
1/4 ts Ground nutmeg
1/2 ts Ground cinnamon
Powdered or granulated sugar
- for dusting; optional
MMMMM---------------------------DOUGH--------------------------------
2 1/2 c Self-rising flour; divided
1/2 c Vegetable shortening or lard
2 tb Granulated sugar
Yolk from one egg
1/2 c Ice water
1 c Oil or lard; for the skillet
For the fruit, melt the butter and sugar together; add
chopped apples and simmer covered, over medium heat for
about 15 to 20 minutes. Remove from heat, sprinkle brown
sugar, nutmeg and cinnamon over the apples, stir, taste
and adjust sweetness. Set aside to cool.
For the dough, cut the shortening into 2 cups of the
flour. Stir in the sugar, egg yolk and ice water until
dough is sticky. Turn out onto a floured surface and
sprinkle more flour on top, working it in until dough is
smooth. Roll out to about 1/8 to 1/4 inch thick and cut
into 4 to 6 inch circles. You may also pinch off golf
ball-sized pieces and flatten individually by hand. Place
about a half tablespoon of the cooled filling in the
center of each round. Barely wet the edges of the round
with water, fold over, lightly press down on the edges and
the filling; seal the edges with the tines of a fork.
Place all of the pies in a single layer onto a plate that
has been lightly sprinkled with flour and refrigerate
about 10 minutes.
Fry in a skillet, with about 1/2 inch of hot oil, until
browned on both sides. Remove from the skillet, drain on
paper towels and sprinkle with granulated sugar or dust
with powdered sugar while still warm, if desired. Best
served warm, but delicious cold too!
Cook's Notes: Oil must be hot (at least 350oF/175oC) or
dough will absorb too much grease and will disintegrate.
Substitute canned biscuits, boxed pie crust mix (like
Jiffy), or use a homemade or store-bought pie crust
(Pillsbury recommended). You'll need two crusts, rolled
out a bit thinner to get 12 pies. Can also substitute
other types of apples. You may have a little bit of extra
apple left over, depending on the size apples that you use
and how large you make the pies. You can add that to
yogurt, or use over pancakes, French toast, over oatmeal,
or as a side dish just like any stewed apple.
To Deep Fry: Preheat deep fryer to 375oF/190oC and fry,
in batches to avoid chilling the oil, for about 3-1/2
minutes, or until golden brown. Shake basket gently after
about 30 seconds to avoid the pastry from sticking.
To Bake: Preheat oven to 400oF/205oC. Place the mini
pies on a greased cookie sheet or pan. Make a couple of
small slits in the dough so the steam will vent out, brush
the tops with the juice from the pan or with an egg wash
over each pie if desired, and sprinkle tops with a bit of
granulated sugar. Bake in a 400oF/205oC oven for about 20
minutes, or until golden brown.
For Peach Filling: For peach pies, or other juicy fruit
such as pears, peel and chop the peaches, you'll want
about 2 pounds. Set aside in a colander and let them drain
for at least 30 minutes, then sprinkle with 1/4 cup of
sugar before filling dough. Can also substitute any other
stewed fruit for pie recipe.
For Strawberry Filling: Add 2 cups of hulled and mashed
strawberries to a saucepan, add 1/2 cup of granulated
sugar. Taste and increase sugar as needed, as strawberries
will vary in sweetness. Stir in 1/4 cup of cornstarch and
bring mixture to a boil. Cook until thickened, about 1
minute. Set aside to cool completely.
Drain on a paper towel and sprinkle with granulated sugar
as soon as they come out of the fryer, or let them cool
slightly and dust lightly with powdered sugar. Try not to
devour the entire platter. Not that I would know anything
about that.
From:
http://www.deepsouthdish.com
Uncle Dirty Dave's Archives
MMMMM
... New! High octane shrimp from BP Foods.
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